Fast. Fresh. Delicious.

Soby’s on the Side is a bistro-sized deli and bakery that serves breakfast, lunch, and a delectable selection of baked goods.

Breakfast includes custom coffee blends and breakfast cuisine, from ham and cheese croissants to muffins. Lunch fare includes soups, salads, and original sandwiches. The bakery offers a variety of pastries and desserts.

Our goal? It’s the caliber of food you expect from Soby’s at night, served with the speed and efficiency you need during the day.

Order your meal by phone (864) 271-8431 or fax (864) 271-8432! *

You can eat in or take out. Outdoor dining is available in the courtyard beside Soby’s.

*Your breakfast or lunch is made to order, so If you’re ordering for more than 10 people, please give us at least an hour notice.



We’re happy to deliver your breakfast, lunch, or afternoon snacks to you. There’s a minimum purchase of $25 and a $5 delivery fee for orders delivered in the city limits (within a 5 mile radius). If you’re outside the city limits, please call for delivery pricing. Last, but certainly not least, we offer corporate accounts and delivery service for staff meetings and business lunches. Learn more below.

Catered Meals

Our top-tier catering service, Table 301 Catering, will work with you on any type of event, from developing the theme to designing the menu and staffing the event. There is no list of “event type” menus. Instead, our team works with each client to create the unique experience they wish to offer their guests.

With our “mobile kitchen”, Table 301 can cater for two or 2,000. And the service doesn’t end with the food. Table 301 has an entire network of vendors, for everything from floral arrangements to flatware, chairs and tents. Table 301 is the best choice for luncheons, meetings, in-home dinners, fundraising events, cocktail parties, and wedding receptions. To get started, select one of the options below:

The Faces Behind Soby’s on the Side

Robert Hodges

General Manager, Soby’s on the Side/Table 301 Catering

Robert Hodges grew up in Dacula, GA with two younger sisters. Throughout his college career, he worked at Chick-fil-a and for University of Georgia Food Services until he graduated from the UGA in 2012.

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From there, he went on to manage a start up company in Athens, GA for a summer. The experience peaked his interest in entrepreneurship and helped him understand the multiple angles present in running a business.

After spending the summer in Athens, GA, he went through an internship program that allowed him to work under a State Representative in Oregon, who also happened to own several restaurants. Through this experience, Robert gained knowledge in the hospitality industry.

After working in Portland for a year and a half, Robert went on a month long road trip across the country where he dined at many different restaurants and felt an incredible amount of hospitality from people that hosted him along the way. When he returned from his trip, a friend invited him to move to Greenville, SC. He had only visited the area once before, but he was up for the adventure.

Robert moved to Greenville in late 2013 and was hired as an Assistant Manager at The Lazy Goat in January 2014. In September of 2014, he completed the first level in becoming certified Sommelier by the Court of Masters of Sommeliers, a learning experience he undertook to become more educated on wine. In October 2014, he moved to Soby’s to take on the role as Assistant Manager, followed by a year-long role at the General Manager at Passerelle Bistro. Robert has truly worked in almost every role at Table 301, including his most recent move to his current position as General Manager at Soby’s on the Side. This job also includes working with Highway 301 Food Truck as well as Table 301 Catering.

When he’s not working, you can find Robert traveling, hosting dinner parties, reading, running, and staying active in general.

Greg Teal

Chef de Cuisine, Soby’s on the Side/Table 301 Catering

Greg Teal knew he wanted to become a chef at age 10 when he went into his mother’s spice cabinet, tore out all of the spices, and began tasting and blending them together.

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Growing up, neighbors knew they’d find him in the kitchen, baking cookies or whipping up a new recipe. And as he’s gotten older, that hasn’t changed. Teal can still be found in the kitchen—even when he’s not at work.

Teal got his first taste of being paid for his skill in the kitchen when he began working at Chick-fil-A at 16 years old. During his time there, he gained valuable experience in the food industry due to the company’s notoriously high standards. Teal went on to study at Le Cordon Bleu in Atlanta in 2005 and, upon graduating, worked at a country club in Dunwoody, GA.

After family brought Teal back to Greenville in 2008, he worked in a myriad of different restaurants. The turning point in his career came when he began a job at the premier fine dining restaurant in downtown Greenville, Devereaux’s (part of the Table 301 Restaurant Group before closing in 2013), and worked his way up to sous chef—reinforcing his desire to become a chef.

Teal moved to Keowee Key as the executive sous chef and learned the operations side of the culinary world. He cultivated his knowledge of the business of fine dining at the country club for three years and then made the decision to move back to Greenville to be with family (and a new fiancée!) in early 2015.

After arriving back to Greenville, Teal returned to the Table 301 restaurant group and joined Soby’s on the Side. He is excited to bring some original menu items to Soby’s on the Side as well as help grow Table 301’s catering business and Highway 301 food truck, all of which operate out of Soby’s on the Side.

In his spare time, Teal loves to cook his Smoked Gouda Mac ‘n Cheese for family and friends and investigate new cuisines. He also enjoys thrill seeking—from skydiving to rattlesnake rodeos, he’s never one to pass up an adventure.

Stacie Amesbury

Pastry Chef, Soby’s on the Side/Table 301 Catering

Stacie’s passion for baking began with her grandmother’s sugar cookie recipe that she and her mother would use when she was young.

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That interest evolved to the work place early. In high school, she worked at Dunkin’ Doughnuts, in the kitchen, assisting with baking and icing. This was her first peek into baking for a living. Her interest in baking professionally led Stacie to attend Johnson & Wales University, in Rhode Island, graduating with her Associates Degree in Baking and Pastry Arts in 2004.

After graduation, Stacie took a pastry position at the Mohonk Mountain House in New Paltz, NY. From there, she spent a year at the Ocean Reef Club in Key Largo, Florida. This was followed by time at the North Maple Inn (now Dolce) in Basking Ridge, NJ, with Stacie taking on more responsibility and gaining new experiences with each position. In November of 2006, Stacie moved back to Florida and the Ocean Reef Club to take the position Pasty Sous Chef, where she was involved in meeting the baking and pastry needs of multiple dining rooms as well as those of the catering and special events side of the resort.

Stacie has a sincere commitment to her clients’ and guests’ satisfaction. She’s a creative chef, never afraid to try new flavor combinations or techniques. She also enjoys the challenge and excitement of the high volume production that comes with special events and large catering opportunities, having served 2000+ buffets and plated desserts for 400+ people.

Stacie joined the Table 301 family of restaurants in 2012 and serves as the Pasty Chef for Soby’s on the Side, the breakfast/lunch café and for Table 301 Catering, which is the company’s full service catering division.

Rodney Freidank

Corporate Chef, Table 301

Rodney Freidank began his culinary career at age 16 in a New York-style delicatessen in Long Island, New York, where he was born and raised.

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His first chef position came several years later at a family-owned restaurant in Wilmington, North Carolina. It was this experience that inspired him to apprentice under Chef Pete Herring (CEC) in Carolina Beach, North Carolina.

After three years of developing a serious appreciation for the freshest seafood of the Carolina coastline, he was lured to Greenville by the culinary talent of The 858 restaurant. Having worked his way from line cook to Executive Chef, displaying a true love of fresh ingredients and bold flavors, he was commissioned to help open Occasionally Blues restaurant and blues club. Freidank earned the status of Certified Executive Chef in June of 2001.

Since joining Soby’s New South Cuisine in 1997, he and his staff have won several local culinary awards and accolades. Chef Rodney opened Restaurant O as its Executive Chef and Partner. Freidank is also co-author of the award-winning Soby’s New South Cuisine Cookbook, which was published in November 2007.

In February 2008, Freidank was awarded the South Carolina Hospitality Association’s “South Carolina Restaurant Manager of the Year” award. This award recognizes performance that goes above and beyond the normal job expectations both at and away from work, including outstanding and unusual service to their company, to their customers and to their community.

Freidank has a passion for mentoring young chefs and has mentored and judged the South Carolina Prostart Invitational for the last four years.

Freidank has had the opportunity to be a featured chef at the prestigious James Beard House in New York City—twice. The first time in January 2000 and more recently in January 2015, when he was invited to come back with six other Table 301 chefs. The James Beard Foundation is an organization that shares the same high regard for education and culinary excellence as the entire Soby’s team.

Since January 2010, Freidank has held the position of Corporate Chef with Table 301. In early 2011 Freidank played an integral role in opening NOSE DIVE, the area’s first gastropub.

Freidank has been involved in opening the most recent Table 301 concepts including, Passerelle Bistro, a French-inspired bistro located in Falls Park, in the heart of downtown Greenville; Papi’s Tacos, a “taco truck without the wheels” casual concept featuring authentic Mexican tacos and tortas to go; and most recently, the Highway 301 Food Truck.